Spicy Kimchi Sinigang

Using kimchi as a sinigang souring agent introduces a Korean brand of heat and tang to the classic Filipino soup.
Difficulty
Easy
Servings
6 servings
Wait Time
1 Hr 15 Mins
Active Time
15 Mins

There’s definitely no shortage of local sinigang souring agents. You’ve got fresh sampalok, tamarind paste, green mangoes—even sinigang mixes do the trick. In this recipe, we got playful and used our favorite Korean banchan: kimchi. Its distinct flavor provided an exciting zip to a familiar soup, on top of a heat that brings spicy ramen challenges to shame. Imagine a cross between kimchi-jjigae and sinigang.

  • 3 tbsp oil
  • 1 medium onion, quartered
  • ½ cup tomatoes, quartered
  • 1 ½ cups kimchi
  • 8–9 cups water
  • 2 packs instant sinigang mix
  • 1-2 tbsp gochujang
  • 1.3 kg pork, sinigang cut, pork belly, or spare ribs
  • 1 cup string beans, cut into 2-inch pieces
  • 3 tsp fish sauce
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